Tuesday, May 01, 2012

soft and chewy snickerdoodles

David's favorite cookie is the snickerdoodle. You may or may not be aware that I'm obsessed with chocolate chip cookies so I almost always make those when I'm in a cookie-baking mood. However, I felt like making him a special treat the other day for our picnic. I forgot how much I like these little balls of cinnamony sugary goodness. I'm not a fan of crispy snickerdoodles so if you're looking for that, look elsewhere. These are soft and they stay soft, baby.
Adapted from here
1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Rolling Mixture:
1/2 cup sugar
2 Tablespoons cinnamon

Cream butter and sugar together until light-colored. Add eggs, one at a time, until fluffy and then add vanilla. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Mix dry ingredients into butter mixture. Chill dough, as well as an ungreased cookie sheet, for about 15 minutes in the fridge.

Meanwhile, mix the rolling mixture ingredients in a small, shallow bowl. Scoop 1 inch globs of cookie dough and rolling into balls. Gently coat the balls in the cinnamon-sugar mixture and place on chilled, ungreased cookie sheets. Bake at 325 for 15-20 minutes.

5 comments :

  1. Yummo! Love the plate Liz!! So so pretty.

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  2. These look delicious! You should also add a "pin it" button on your recipes. I just pinned yours :)

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  3. Have you tried rolling them in sugar & pumpkin pie spice instead of sugar & cinnamon? Holy cow, the difference it makes cannot be described. I've heard cake spice is even better but I couldn't find that at my grocery store, so I've been doing the pumpkin pie spice. YUMMM

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  4. our kids love snickerdoodles. I'm going to make these today! Thanks Liz!

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  5. My husband LOVED these and has requested I start making them often.

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